Food & Traditional Knives

5K Qs said:
I posted a lunch photo yesterday. Today I'll post a bunch of breakfast-related photos. Almost every morning, my "first course" for breakfast is either hot or cold cereal, and whichever it happens to be, I almost always cut up some apple, grapes, and clementine to add to the cereal. Here are photos in which the fruit is almost always the same, but the knives differ from day to day.

This is probably the oldest of the pics in this post, featuring an oriental Schrade 5OT. Another unique feature of this photo is that I had access to a banana on the day the picture was taken:
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I think I took this photo to show off the patina on the much-used spey blade of my Case chestnut jigged bone CV trapper (thanks, Chris). But I failed in showing the patina difference between the 2 blades. :rolleyes:
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The knife in this photo is a custom lambsfoot I won in an estimation game GAW last Labor Day IIRC (thanks, Rufus1949 Rufus1949 & @Tyson A Wright). Note that the cut up orange in this pic has already been transferred to the first layer of cereal etc. in the bowl:
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Here's a Rough Ryder Reserve Hawkbill doing the fruit-slicing honors; it's one of 3 knives @Modoc ED generously sent me last month. I was surprised at what a good food-prep knife the hawkbill is. If I keep the point of the "beak" down on the cutting board while doing pull cuts, it cuts like the dickens as Carl @jackknife used to say. What a breakfast that was, with TWO colors of grapes! 🤓
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I have 3 more photos to post here, each featuring a knife I got myself as a Christmas or birthday present last December. First, as a change of pace, here's a Marble's smooth white bone sodbuster junior style knife shown with an apple, an orange, and a zucchini BEFORE the slicing commenced. Kind of an artistic still life photo. ;) (That was probably a day I was making oatmeal, because I almost never put vegetables in my cold cereal.
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A Rough Rider lambsfoot with carbon fiber handle is featured in this photo.
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Finally, a 4.25" closed carbon steel Rough Rider stockman with synthetic handles does the breakfast honors. The big clip blade on this almost new knife is probably a Top Five slicer among the many knives I own; I'm surprised and impressed.
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- GT
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My cholesterol screaming taste buds would have to agree that you start your day well Gary.
Nice eclectic mix of cutlery.👍🏻
 
Rufus1949 said:
My cholesterol screaming taste buds would have to agree that you start your day well Gary.
Nice eclectic mix of cutlery.👍🏻
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Thanks, Bob. :)
My meals are generally quite healthy. It's all the between-meals stuff that is undoubtedly doing me wrong (cookies, tortilla chips, ice cream, 72% cacao dark chocolate squares, etc.). :rolleyes:

- GT
 
Here's a photo I found of my plate at our post-Christmas dinner for 2025. My wife had bought a fancy turkey breast before Thanksgiving, but our daughter and son-in-law weren't able to come visit us for either Thanksgiving or Christmas this year, so my wife didn't feel like doing a "big deal" holiday meal for either holiday. But a few days after Christmas, we decided to fix a fancy meal for Sunday evening. Everything on my plate except for the green bean casserole was made simultaneously in a pressure cooker. We've done that before, and it cooks a turkey, or pieces thereof, relatively quickly. On this particular occasion, we ran into a new-to-us problem: once the contents had been in the pressure cooker for the prescribed time, we shut off the heat, waited for the little valve to go down indicating that the pressure in the pot had dissipated, but then couldn't get the lid off! (I may have reported this problem before.) After almost an hour of trying and then searching the internet for solutions, we finally found out that the lid of the pressure cooker had sealed itself (like lids on canning jars) and we had to pop loose a little section at the edge of the lid to break the seal. By that time, the turkey was definitely done and tender, but the vegetables in the pot were a little on the mushy side, especially carrots, celery, and onions. But it all tasted great!
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- GT
 
The Fort said:
Whatever that is………. I want one! 😋
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Good eye, Lance. Very special smoked cheeseburger special from a dearly (recently) departed barbecue joint in Dallas. We’re all in mourning in the neighborhood that they’re gone.
 
My wife's 70th birthday was in early February and she requested that I make her an "egg patty" for brunch. It's basically just a green pepper, onion, and cheese omelette, but I mix all the ingredients into the eggs before putting the mixture into the frying pan; then I just have to flip it once with no folding necessary. (She also added some herbs/spices at the start since I had no idea how much of that kind of stuff she likes to use.) Here's what it looked like just before serving; it was judged acceptable! ;)
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Less than 2 weeks later was Valentine's Day, on a Saturday. Every Saturday, after I take care of the dog's medicine, breakfast, and trip outside, and also sort the laundry and get the first load started, I walk to the bakery next door to get my wife's standing order for Saturday: a chocolate chip cookie that I put on the kitchen counter and a large no-fat vanilla latte that I bring up to my wife in bed. On Valentine's Day, the bakery happened to have a whole rack full of white bakery bags containing baked goods from the previous day on sale for half price. So I grabbed a bag of 4 chocolate raspberry muffins for a Valentine's Day treat. Here's a photo of one that I cut into quarters (because I like to savor my treats and spread them out over a couple of days).
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Here's a closeup of the muffin; I thought it was delectable! My wife was not as impressed as I was.
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- GT
 
Will Power said:
Is this Nirvana or Knivarna ? Looks like you are living in a Michelin Star restaurant :cool: Every time I see a plate of your food I'm impressed 😍 Can't always say that about other plates I see here...🤣:)
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"Nirvana or Knivarna ?" A masterful play on words!
My wife appreciates the compliment! She's a great cook, and I'm a loyal and appreciative consumer! ;)
 
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